Broiled Chicken Breasts With Cayenne and Ginger

By Pierre Franey

Total Time
35 minutes
Rating
4(57)
Notes
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 4skinless, boneless chicken breasts, about 6 ounces each
  • 2tablespoons olive oil
  • 3tablespoons fresh lemon juice
  • 2teaspoons freshly grated ginger
  • 1teaspoon ground cumin
  • 2teaspoons ground turmeric
  • 1pinch cayenne pepper to taste
  • 1teaspoon ground coriander
  • Salt to taste
  • 2tablespoons melted butter
  • 2tablespoons freshly chopped cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

326 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 39 grams protein; 464 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place in a small mixing bowl the olive oil, lemon juice, ginger, cumin, turmeric, cayenne pepper, ground coriander and salt. Using a wire whisk, blend well.

  2. Step 2

    Place the chicken breasts in a shallow baking dish large enough to hold them in one layer. With a pastry brush, coat each piece on both sides with all the marinade. Cover the dish with plastic wrap, and let stand for 10 to 15 minutes.

  3. Step 3

    Meanwhile, preheat the broiler to high. Remove the chicken from the marinade, and broil in a broiling pan 3 to 4 inches from the source for 4 minutes on the first side.

  4. Step 4

    Turn the chicken over, and broil it for 3 to 4 minutes more or until done. Do not overcook.

  5. Step 5

    Reduce temperature to 400 degrees. Return the chicken to the baking dish, and add the melted butter to the sauce in the pan. Return to the oven, and bake for 3 minutes.

  6. Step 6

    Sprinkle with the fresh coriander, and serve.

Ratings

4 out of 5
57 user ratings
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Cooking Notes

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SO GOOD SO EASY

Did this as a "oh geez what how am I gonna cook these chix breasts last minute...." happened to have everything. Quick, easy, great warm flavor. YUM! Totally going in to rotation.

Sue L

This turned out perfectly--yet another reminder of Pierre Franey's irresistible combo of classical French training, "let's just wing it," and his overall sense of enjoyment! (I served mine with lightly sautéed haricots verts and a little lemony couscous.)

Alan King

Very tasty. After 3 minutes in oven was a little undercooked so I left it in for 3 more minutes. I will definitely make it again but I might try more ginger and less cumin

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